Prepare cinnamon filling by whipping 4 TBS of room temperature butter, brown sugar, and cinnamon until creamy. Scoop into quart sized baggie and set aside.
Prepare cream cheese glaze by melting 4 TBS of butter in a small sauce pan over low heat. Turn off heat and whisk in cream cheese until smooth. Sift powdered sugar into pan, stir, and add vanilla. Set aside.
Prepare pancake batter by combining flour, baking powder, baking soda, salt, milk, egg, and 1 TBS melted butter. Heat large nonstick skillet over medium heat and coat with melted butter or nonstick spray. Use 1/4 scoop to portion batter and spread into 4 inch rounds. Reduce heat to medium low, snip corner of cinnamon filling baggie, and squeeze into a spiral pattern on top of pancake. Cook until bubbles form, then flip gently but quickly. Cook additional 1 to 2 minutes.
Flip pancakes back over to cinnamon swirl side to serve. Top with cream cheese glaze and a side of cinnamon apples. Wipe out pan before continuing additional batches.